Paleo Roasted Beet & Mushroom Borscht
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the soup
- 1 lb beets (about 3 medium), peeled and cut into Ā½-inch cubes
- 2 tbsp olive oil, divided
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- Ā½ small head green cabbage, thinly shredded (about 2 cups)
- 5 cups bone broth
- 2 tbsp apple cider vinegar
- 1 tsp fresh ginger, grated
- 1 tsp turmeric
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh dill, roughly chopped (optional)
- coconut cream, for serving (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Spread the cubed beets on a baking sheet, drizzle with 1 tbsp of the olive oil, and toss to coat. Roast for 25ā30 minutes, turning once halfway through, until the beets are tender when pierced with a fork and the edges are beginning to caramelize.
- 2
While the beets roast, heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7ā8 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!